Herb-Crusted Cauliflower Steaks with Beans and Tomatoes

Name: Herb-Crusted Cauliflower Steaks with Beans and Tomatoes
Cuisine: European, Mediterranean
Ingredients: 1 large head of cauliflower (about 2 pounds); ½ cup olive oil, divided; 2 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 8 ounces green beans, trimmed; 3 garlic cloves, finely chopped; ¾ teaspoon finely grated lemon zest; ⅓ cup chopped parsley, plus more for serving; ⅓ cup panko (Japanese breadcrumbs); ¼ cup freshly grated Parmesan; 1 (15-ounce) can white beans, rinsed, drained; 1 cup golden or red cherry tomatoes (about 6 ounces), halved; 3 tablespoons mayonnaise; 1 teaspoon Dijon mustard

Instructions

This cauliflower "steak" is so impressive, your meal will demand a steak knife! Prep work is simplified for this sheet-pan dinner with an herbed garlic oil that's used two ways: first it's mixed with panko and Parmesan for a crispy crust for the cauliflower, then tossed with beans and cherry tomatoes for a zesty side dish.

Updated at: Thu, 28 Nov 2024 04:51:28 GMT